Old Fashioned Beef Short Ribs
Tender bites of beef in a savory beef stew served over a bed of buttery, creamy, mashed potatoes; it doesn't get much better than this.
Equipment
- large, oven safe, enameled dutch oven pot
Ingredients
- 3 tbsp olive oil
- 8 beef short ribs
- 1 large yellow onion, thinly sliced
- 4 tbsp tomato paste
- 12 oz stout beer or ale
- 4-5 sprigs fresh thyme
- 4-5 sprigs fresh parsley
- 6 cups beef broth
- 2 tbsp Worcestershire sauce
- ½ stick butter
- ⅓ cup flour
- 6½ oz can of sliced mushrooms
- salt & pepper, to taste
- 1 tbsp fresh chopped Parsley, optional
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a large dutch oven pot over medium heat.
- Sear ribs until dark golden brown. Do not crowd the pot. Cook in batches and transfer seared ribs to a plate. Set aside.
- Add the sliced onions to the Dutch oven pot and cook until soft and translucent, about 5 minutes, stirring often.
- Add tomato paste and stir to combine with the onions.
- Add the beer to the pot and simmer until liquid has reduced by half; about 3-5 minutes.
- Add parsley and thyme sprigs, beef broth, and Worcestershire sauce. Stir to combine.
- Return the seared ribs and any juices that have accumulated on the plate back into the pot.
- Cover pot and place it in the oven.
- Heat for 1 hour. Remove pot from oven and turn ribs over.
- Cover pot and return to the oven to cook for another hour.
- Remove pot from the oven. Use tongs to remove ribs from the pot onto a plate. Carefully pour sauce from the pot into a large bowl. Fish out the thyme and parsley sprigs and discard them.
- Use a ladle or spoon to skim off and discard any excess fat that forms along the top. Set sauce aside.
- Using a fork, pull meat from the bones and shred the beef. Discard any tough gristle, excess fat, and bones. Set shredded meat aside.
- Return the Dutch oven pot to the stove, add butter and heat over medium heat until melted.
- Sprinkle flour into the pot and stir to combine with the butter forming a roux. Cook for 2-3 minutes to cook off the raw flour taste stirring constantly.
- Ladle in the reserved gravy and stir to combine it with the roux. Keep adding gravy one ladle at a time until all of it has been added back to the pot. Whisk until there are no lumps of flour in the gravy.
- Add mushrooms (do not drain) and stir to combine with gravy.
- Let gravy simmer until thickened, about 5 minutes.
- Return shredded beef to the pot and continue to cook until heated through.
- Taste and season with salt and pepper.
- Serve shredded beef with the rich gravy over a bed of mashed potatoes.
- Top with chopped fresh parsley to serve if desired.